Apple and Salmon/Tuna Salad (Paleo)

I finally finished up the apples (all 30 of them!) in my house yesterday! Hmmm, I wonder if there’s a thing of apple withdrawal… 

Next up: 

Apple and Salmon/Tuna Salad (Paleo)

Ingredients:

7oz (more or less is fine) of canned salmon or tuna (drained)

1/4 cup unsweetened almond milk

1/4 cup lemon juice 

salt and pepper, to taste

1 large apple, cubed

1/3 cup chopped onions

1/4 cup chopped carrots

1/4 cup chopped celery 

1/4 cup chopped walnuts

Directions: 

Combine fish, milk, lemon juice, and salt and pepper in a large bowl. Add in the rest of ingredients and toss until combined. Let chill in the fridge for at least 45 minutes. Eat up! 

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Tuna Stuffed Peppers

Pretty simple recipe today! Again, just another based from what I can usually find in my fridge. 

As an alternative to bread, I used bell pepper bowls. But, of course, use bread if you want (which I have to do for my younger brother every time). I prefer the pepper bowls though. For some reason it make it appear… I don’t know, fancier???

Ehhh, let’s go with that 🙂  

Tuna Stuffed Peppers 

Ingredients: 

2 green bell pepper, sliced in half 

1 5oz can of tuna, excess water drained  

1 pickle spear, chopped

1/4 cup feta cheese + extra for topping 

3 tbsp whole-milk yogurt

3 tbsp chopped tomatoes 

2 tbsp chopped onions

1 tbsp chopped jalapeño pepper 

1 tsp paprika 

1 tsp dried parsley

salt and pepper, to taste 

Directions: 

Preheat the oven to 400 degrees and place sliced bell peppers on a baking pan. Combine the rest of the ingredients in a bowl. Divide and spoon tuna mixture evenly between pepper “bowls.” Top with sprinkled feta cheese and place in the oven. Garnish with more parsley and black pepper before serving, if desired.  

 

 

Eggplant Chip Nachos in Wasabi Sauce (Cheese-less)

When I go on vacation, I often have trouble finding something to eat at a restaurant.

Most places serve something over an abundance of pasta. I’ll eat a little pasta here and there, but not when it makes up most of my meal. I don’t eat meat when I’m out cause 95% of the time it’s not organic and shot up with god knows what. Normally I do grilled seafood, but at the place we went, it was rather expensive. So I ended up picking…

nachos!

Something I thought I’d never get.

Not a fan of the yellow mystery cheese.

But these nachos had no cheese. Instead, it had a bit of some wasabi sauce mixed in. There was so much stuff in the nachos that I dug my way around the chips (my family ate those) and still had left overs! It was so good that I had to recreate it.

Unfortunately, I do not have the money to grill me up some tuna steak, so I had to use canned tuna instead. Oh well, still tasted amazing. I also made eggplant chips instead of using tortilla chips. They came out of the oven nice and crispy, but when I mixed them in at the end, they kinda grew soft. Therefore, I advise just serving them on the side and using them as dippers if you want a “nacho” feel. Either way, it tastes amazing!

Eggplant Chip Nachos in Wasabi Sauce (Cheese-less) 

Ingredients:

1 Eggplant

salt

pepper, to taste

5 (or more) large romaine lettuce leaves

1 shallot, finely chopped

1 can black beans, rinsed and drained

1 large heirloom tomato, finely chopped

1 tbsp jalapeño pepper, finely chopped

1 5oz can of tuna, drained

Optional: Mashed avocado and/or salsa

         Wasabi Sauce:

1 and 1/2 tbsp wasabi

1 tbsp sour cream

1 tsp horseradish

1 tsp mustard

1/2 tsp garlic powder

Directions: 

Spray baking pans with cooking oil. Cut the eggplant into thin coins, as thin as you can make them. Quarter the coined slices. Lay the slices on paper towels and sprinkle with salt. Let sit for 20 minutes. Afterwards, blot up water that forms on top of the eggplant with another paper towel. Arrange slices on baking pans and spray with cooking oil of choice. Sprinkle with pepper and bake at 375 degrees for 25-35 minutes, removing individual eggplant chips if they become crisp earlier.

Meanwhile, take several leaves of lettuce at a time, twist together, and cut into strips with kitchen shears. Spread out on serving platter. Top with chopped shallots and place in fridge.

In a small bowl, mix together wasabi ingredients. Also place in fridge.

Right before serving, add black beans, tomatoes, pepper, tuna, and wasabi sauce. Toss together. Add in eggplant chips and toss again (or just leave on the side to keep crisp). Mix in mashed avocado and/or salsa, if desired.